Cherry Pudding Cake
“A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbour shared the recipe over 30 years ago.” —Brenda Parker, Kalamazoo, Michigan
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 2 cups all-purpose flour
- 2-1/2 cups sugar divided
- 4 tsp baking powder
- 1 cup 2% milk
- 2 tbsp canola oil
- 2 cans tart red cherries pitted, well drained
- 3 drops red food colouring
- 1/8 tsp almond extract
- whipped cream optional
- In a bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3-qt. baking dish. In a bowl, combine cherries, food colouring, if desired, extract and remaining sugar; spoon over batter.
- Bake at 375 F for 40-45 minutes or until a toothpick inserted in the cake portion comes out clean. Serve warm, with whipped cream or ice cream if desired.
1 serving: 296 calories, 3g fat (1g saturated fat), 3mg cholesterol, 147mg sodium, 65g carbohydrate (48g sugars, 1g fibre), 3g protein.